Friday, April 30, 2010

Crushed Raspberry Tart

This is great for a quick and easy dessert. You won’t believe how good it tastes … and everyone will think you’re really clever! I got this recipe from Donna Hay’s ‘Seasons’ which is an excellent book, loaded with gorgeous recipes and photographs.1 x 375g block puff pastry, thawedEgg white, for brushing1 tbsp caster sugar250g raspberries1 tbspIcing sugar, siftedSour Cream Filling1 cup (240g) sour cream¼ cup (60ml) pouring cream1/3 cup (75g) brown sugarPreheat oven to 200°C. Roll out the dough on a lightly floured surface to 3mm thickness and trim to a 20cm square. Cut 8 strips measuring 1cm x 20cm from the remaining dough. Place the dough square on a baking tray lined with non-stick baking paper. Brush the square with egg white and place half the strips around the edge to form a border, pressing gently to seal. Brush the borders with egg white and place the remaining strips on top. Prick the base with a fork. Cover the dough with plastic wrap and chill for 30 minutes. Remove the plastic wrap and sprinkle the dough with the caster sugar. Bake for 20 minutes or until crisp and golden. Cool. While the pastry is cooking, make the sour cream filling. Place the sour cream, cream and brown sugar in a bowl and whisk until combined and smooth. Set aside. Place half the raspberries in a bowl with the icing sugar and crush lightly. Fold in the remaining raspberries and set aside. To serve, spread the sour cream filling over the base of the pastry and spoon over the raspberries. Serves 4-6.

5 comments:

Oh Ang that looks absolutely yum!! You've done a great job on the blog and I am definitely going to have to make the brownie...I looove brownies but have never made them! I wish you were still living near me then I could be your official taste tester!! :-)